A flavorful cranberry-orange compote is a tangy accompaniment to quick-cooking turkey cutlets. Make it a meal: Serve with Glazed Rutabagas & Potatoes and Garlicky Green Beans.

Source: EatingWell Magazine, November/December 1995


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes. Add grated apples and cook for 1 minute more. Remove from the heat and set aside.

  • Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.

  • Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm.

  • Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.

Nutrition Facts

258 calories; protein 29.8g; carbohydrates 26.2g; dietary fiber 2.9g; sugars 12.7g; fat 3.9g; saturated fat 0.3g; cholesterol 45mg; vitamin a iu 119.1IU; vitamin c 28mg; folate 47.4mcg; calcium 16mg; iron 2.2mg; magnesium 12.3mg; potassium 185.5mg; sodium 296.1mg; thiamin 0.1mg.

1/2 starch, 1 fruit, 4 lean meat, 1/2 fat